The Best Thai Curry

The Best Thai Curry


Thai curry, creamy, flavourful, filling and warm and a little spiced. Here, I have the best recipe for this iconic dish in Thailand, and it has a ton of possibilities.

Recipe serves 4, and it’s made in under 30 minutes.


  • 1-litre coconut milk
  • 4-6t Thai curry paste
  • 1 onion, diced
  • 350g tofu or chicken
  • 500ml vegetable stock/broth, reduced to 125ml
  • Optional: 2 potatoes (diced), 1/2C broccoli (finely chopped), 1/2C carrot (diced) — make sure they are all cooked
  • Garlic powder
  • Salt, to taste
  • Steamed rice, to serve


  1. Over medium heat with vegetable oil, fry and cook your tofu/chicken and season with garlic powder and salt. Allow protein to golden (ensure chicken is cooked to 72*C). Once cooked move the contents to a bowl
  2. With the same saucepan and add vegetable oil, fry your onion and curry paste until onions are cooked
  3. Add your vegetable stock/broth and mix
  4. Add your coconut milk and mix well
  5. Add your tofu and optional vegetables, season with salt
  6. Serve with steamed rice
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